Description: Cabbage is known to have been widely cultivated by the Greeks and Romans, and for centuries before that in the Mediterranean region where they are native. The whole family is very cold tolerant and highly nutritious. Cabbages are eaten stuffed, steamed, in salads and slaws, in soup and as sauerkraut. To store for the winter they can be pulled and placed roots down into a trench or hole, lined with mulch and then covered with mulch and soil. A simple and delicious way to store cabbage without refrigeration is fermented in the form of sauerkraut. Nutrients: dietary fiber, vitamins C and K, potassium, folic acid, beta-carotene and flavonoids.

Guidelines: Growing: Moderately frost tolerant biennial. Direct seed or transplant in spring and late summer in evenly moist soil and full sun. Succession plant for staggered harvest. Plant Seeds: 1/4-1/2" deep with 4-6" between seeds, in rows 18-24" apart. Soil Temp: 45-85?F. Days to Emergence: 5-17. Thin To/Mature Plant Spacing: 18-24". Seeds/Oz: 7500. Seed Wt./100' Row: 5g. Average Yield/100' Row: 60 heads. Days to Harvest: 90-120. Seed Viability: 4-5 years. Companions: Beets, Carrots, Cilantro, Dill, Lettuce, Nasturtium, Onion, Tomato.

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